I have pork fatigue. I made a big batch of baby back pork ribs over the weekend. I made another batch a few weeks back. I also made a butterflied pork tenderloin in jerk sauce just before my surgery last month. I also grilled some pork chops recently. Pork. Pork. Pork. I'm tired of it. I don't want to eat the leftovers.
Why? Because some of it has not been "fork tender" to put it mildly. It's been undercooked, overcooked, and not properly marinated or brined. Gone are the days of the American "lard hog" (unless you send away from heirloom pork or raise your own out back) and the modern version of "the other white meat" can be fat-less and tending toward tough if handled improperly. All this is because I have been experimenting... I'm trying to get some good slow-cooked smoked ribs done on the grill, and crack open a couple cookbooks that I got for Christmas. It's all been in a good cause, and I know my dinner guests definitely cleaned their plates when I fed the results of my efforts...
I have a hankering to go make myself some homemade Sloppy Joes. Beef, sauce, and veggies on a bun. It has a primal appeal.
on 2008-05-14 at 5:20 p.m.
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